Recipe By desihannagan
Rating
Published Jun 8th
Flat Iron Steaks Marinated in Red Wine
Prep 15m Cook 10m Additional 1h Ready In 1h 25m
Servings 4 steaks Calories 516.7

Red wine and mustard do wonderful things for this tender cut of steak.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • ⅓ cup dry red wine
  • ½ teaspoon dry mustard powder
  • salt and pepper to taste
  • 4 (8 ounce) flat iron steaks
  • 2 cloves garlic, minced
  • ½ teaspoon dry mustard powder
  • ½ teaspoon olive oil

Cooking Directions

  1. 1 Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
  3. 3 Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

Nutrition Facts

  • Calories 516.7
  • Carbohydrate 2 g
  • Cholesterol 154.8 mg
  • Fat 33.8 g
  • Fiber 0.2 g
  • Protein 47.1 g
  • Saturated Fat 11.1 g
  • Sodium 147.3 mg
  • Sugar 0.2 g

Reviews

  1. I really really did not like this recipe. The marinade and brush-on at the end did not enhance the meat at all. And 4 min/side left our 1-1/2" steaks purple rare inside (and to John W: that IS how I found out the steak was underdone. I'm warning others to check before they take the - Read more ...
  2. This recipe was extremely simple and quick, and the results were delicious.
  3. Really good, so tender and tasty.
  4. LIZCANCOOK--- I haven't yet tried this recipe...however it is on my to eat list this weekend. Using a meat thermometer or simply cutting a slit on top of the steak and taking a peek would have given a good clue as to the "doneness" of the steak. The 4 minute per side was I'm sure - Read more ...
  5. This steak was tender and flavorful. I often use wine/olive oil marinades throw in a few herbs an viola! I didn't measure the mustard and am sure I used at least 1-1 1/2 tsp. I also used a couple of T. of olive oil and threw in a few shakes from the Spike bottle. I - Read more ...
  6. Excellent flavor. Easy to make. I made this recipe just as it appears on all recipes with the exception that I mixed everything in the bag (no extra dirty bowl). Marinated the steak for a little over 1 hour and sliced it against the grain. We are ketchup and Hienz 57 people and neither of - Read more ...
  7. Very good had some relatively good merlot handy used Montrea Steak Seasoning. I will definately use again
  8. This was a wonderful recipe for steak. It was easy to prepare and the results were great. I substituted the powdered mustard with classic yellow mustard and it worked well both in the marinade and for the topping. Thank you for sharing!
  9. We really loved this marinade! I used it to marinade the flat iron steak to use in the "Flat Iron Steak and Spinach Salad" from this site". Will use again especially for that recipe. We marinated it for about 5 hours and it had just the right amount of flavor not too strong and not - Read more ...